Stuffed French Toast

Cut crusts off the bread of your choice, Place slices on the bottom of 13 X 9 buttered pan. Mix (2) 8 ounces cream cheese with 3/4 cup powdered sugar and 1 tsp. vanilla. Spread on top of the first layer of bread, followed by another layer of bread. In the blender mix: 9 eggs, 2 cups milk, 2 tsp vanilla, 1 tsp. each of cinnamon and nutmeg. Pour over the bread, soak good and cover and refrigerate overnight. In the morning mix: 1/2 cup butter, 2 T. corn syrup and 1 cup brown sugar. Microwave for 3 minutes and pour over french toast, spreading as you pour. Bake @ 375 for 50- 60 minutes.

Best Enchiladas Ever

Chicken Enchiladas
Ingredients:
* 3 pounds boneless, skinless chicken breasts
* 1 16 ounce jar mild salsa
* 1 15 ounce can refried beans (I prefer Taco Bell Fat Free)
* 4 cups shredded cheddar cheese, divided
* 1-2 cans prepared enchilada sauce (I prefer Rosarita red)
* 15-20 flour tortillas, soft taco size
Method:1. In a crock-pot, combine chicken breasts and salsa. Let cook over medium heat for about 6 hours, or 4 hours over high heat. The chicken is done when it can be shredded apart with a fork.
2. Take chicken out of crock-pot and shred the meat. Return the shredded meat to the juices accumulated in the crock-pot.
3. To the chicken add refried beans, 2 cups of cheese and enough enchilada sauce to make a little sauce. The mixture should be easily spoonable and not too thick.
4. Spray a 2- quart casserole with non-stick cooking spray. Spread enchilada sauce in the bottom of the pan.
5. Coat one tortilla with enchilada sauce and spoon about 1/3 cup of chicken mixture on to the middle of the tortilla. Roll the tortilla, like a cigar to loosely hold the chicken mixture in. Repeat with remaining tortilla to fill the pan. Pour a little enchilada sauce over the top to ensure the tortillas will not dry out. Sprinkle cheese down the center of the pan.If fresh, cook the enchiladas at 350 degrees F. for 30 minutes or until the cheese is melted and sauce is bubbly. If frozen, bake at 350 degrees F. for 1 hour covered and 30 minutes uncovered.
This is one of my favorite make-ahead recipes. I love it because for the same effort of one meal I can make at least three. Having these enchiladas in the freezer makes weeknight dinners easy and delicious.Servings: Three 6 person servings
Prep time: 30 minutes active, 5-6 hours inactive
top with lettuce and sour cream and they are amazing!!!!!

Pumpkin Zucchini Bread

3 eggs slightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter
1 tsp vanilla
3 cups flour
1 T baking soda
1/2 tsp. each: baking powder, salt,
cinnamon, nutmeg, cloves
1 cup shredded zucchini
1 cup chopped walnuts/ chocolate chips
***Combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients to pumpkin ingredients. Stir in zucchini and nuts/chocolate chips. Pour into 2 greased loaf pans. Bake @ 350 for 50 minutes. cool for 10 minutes

Zucchini Bars

4 eggs
1 2/3 C sugar
1 C oil
2 C grated zucchini
2 tsp baking powder
2 tsp cinnamon
2 C flour
1 tsp salt
1 tsp baking soda
Beat eggs, sugar, oil and zucchini until fluffy. Stir dry ingredients. Add to zucchini mixture. Bake on ungreased 15 x 10 x 1 pan 350 for 25- 30 minutes.
ICING
(1) 3 oz cream cheese
1/2 C butter
1 tsp vanilla
2 C powdered sugar
Blend together and frost.

Super Yummilicious Little Lemon Cakes

1 box yellow cake mix
16 oz.sour cream
2 eggs
2 (or more) lemons
butter, softened
sugar
You will need microwave safe coffee cups or little bowls. This makes app. 10 cakes.
Mix cake mix, sour cream, and eggs. Zest one lemon (grate the rind on a teeny-tiny grater-do not grate the fruit) and add to the mix.
Slice second lemon into thin slices.
Grease coffee cups with butter, then pour some sugar in and move around until inside of cup is coated with a thin layer of sugar.
Place lemon slice in the bottom of 5 cups. Pour mix on top until cups are half full. Microwave all 5 cups for six minutes. Turn upside-down on plate. *Tap on the sides of the cup to loosen cake.
Clean cups and make 5 more.
Serve topped with whipped cream or lemon sauce
(stolen from the Theler blog)

Jenny's Apple Pudding Cake

1 cup sugar
1 cup brown sugar
1/2 cup butter
2 eggs
2 tsp vanilla
2 tsp soda
1 tsp salt
2 tsp cinnamon
2 cup flour
4 cup shredded apples
Cream sugars and butter together. Add eggs and vanilla. Combine dry ingredients and add to mixture. Add apples and stir. Pour into greased 9 X 13 pan. Bake @ 375 for 30 minutes.
TOPPING:
1/2 cup butter
1/2 cup cream
1 cup sugar
Heat 10-15 minutes. Do not boil. Add 1 tsp.vanilla when done.

Buttermilk Pancakes

6 eggs
1 T baking soda
1 heaping tsp salt
2/3 cup sugar
1/2 cup melted butter
1 quart buttermilk
3 1/2 to 4 cups flour
Mix all dry ingredients together, and mix all wet ingredients together. Mix all together

I make this to take camping--before I leave. It stores well, and last a few days.

Firehouse Beans

1 lb. browned hamburger
3/4 lb. cooked bacon
1 onion browned
1 can drained kidney beans
2 cans pork and beans
1 can great northern beans
1 cup catsup
1 cup brown sugar
3 T vinegar
1 tsp salt, and pepper
*add worchestershire sauce (I add tons of it)
cook on low --or crock pot until good and hot

Dixie Waffles

2 1/4 cups sifted flour
2 1/4 tsp baking powder
1/2 tsp salt
1 T. sugar
1 1/2 cups milk
2 beaten egg yolks
2 T melted butter
2 beaten egg whites
Sift dry ingredients together. Combine milk, eggs yolks and butter. Add to flour. Fold in egg whites. Bake.

Grandma Loneta's Waffles

Sift 2 cups flour, 1 tsp.salt 1 tsp baking powder, 1/3 cup sugar, and set aside.
Add 2 cups milk, 3 eggs yolks. Fold in 3 egg whites that have been beaten Add all ingredients together and add 6 T oil.

Grandma Lyla's Rice pudding

I am a rice pudding lover and I am going to have more than one on here--there are so many ways to cook it, in the oven, on the stove, etc.
1/2 cup rice --(measure before it is cooked) cooked
2 eggs
1/2 cup sugar
1 quart milk
1/2 cup raisins (optional)
1 T. vanilla
add nutmeg and cinnamon to taste
Add milk and get pudding hot first and then cook. Add all other ingredients. Cook about 1 hour.

Easy Salad with Blue Cheese Dressing

I made a salad that was very simple and tasty. I shredded iceberg lettuce and romaine lettuce together. I added grape tomatoes, feta cheese and ended with sunflower seeds on top. I was yummy, with not a lot of fuss. I made my favorite blue cheese dressing.

Blue Cheese Dressing

3/4 cup sour cream

1 cup mayonnaise

1 tsp Worcestershire sauce

1/2 tsp dry mustard

1 tablespoon red wine vinegar

2 cloves garlic, chopped

1/2 tsp ground black pepper

4 ounces blue cheese, crumbled

Smash cheese with a fork, add vinegar, and garlic. Add the rest of the ingredients.

Strawberry Shortcake

Grandma Lyla’s Strawberry Shortcake
4 cups sifted all purpose flour
¼ cup sugar
6 tsp. baking powder
1 tsp salt
1 cup butter
2 beaten eggs
1 1/3 cups light cream/or buttermilk

*** Sift together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine eggs and the cream/buttermilk, add all at once to dry ingredients, stirring just to moisten. Spread dough in two 8 x 8 pans. Bake @ 450 oven for 15-18 minutes.
Add sweetened chopped strawberries and whipped cream.
(I usually half this recipe unless I am feeding the multitude)

Easter Cake

Mix together: 2 cup flour, 1 1/2 tsp. baking powder, 1 tsp salt , 1 1/2 cup sugar.
Add: 1/2 cup shortening, 3 eggs, and 1 cup milk.
Blend about 2 minutes and add 1/2 tsp. vanilla.
Bake 350 for 30 minutes.
While the cake is still warm, poke lots of holes in the cake about 1" apart. You can use the end of the beater from the mixer.
Pour 1 can of Eagle Brand Milk over the top of the cake. Spread milk evenly over the cake with a knife so milk will go down the holes.
Cool cake well in refrigerator. Apply one pint of whipped cream topping over the top of the cake. add coconut and jelly beans if you desire. Keep cake in refrigerator until you serve it.